grilled vegetables
Grilled vegetables are a colorful and flavorful side dish that can complement any meal. They are easy to prepare and can be customized based on your favorite vegetables and seasonings. This recipe will guide you in creating perfectly grilled veggies on your outdoor grill or stovetop grill pan.
Equipment
- 1 grill or stovetop grill pan
- 1 cutting board
- 1 bowl for tossing
- 1 tongs
- 1 basting brush (optional)
Ingredients
- 1 medium zucchini Approximately 6 ounces.
- 1 medium bell pepper Any color, approximately 5 ounces.
- 1 medium red onion Approximately 5 ounces.
- 8 ounces cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder Optional.
- 1 teaspoon dried oregano Optional.
Instructions
- Preheat your grill or grill pan over medium-high heat.
- Wash all the vegetables. Slice the zucchini into 1/4-inch thick rounds, cut the bell pepper into quarters and remove the seeds, and cut the red onion into thick slices. Leave the cherry tomatoes whole.
- In a large bowl, combine the sliced zucchini, bell pepper, onion, and cherry tomatoes.
- Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, garlic powder, and oregano. Toss well to ensure all vegetables are evenly coated.
- Using tongs, place the vegetables directly onto the grill or grill pan.
- Grill the vegetables for about 6-8 minutes on each side, or until they have nice grill marks and are tender. Keep an eye on the cherry tomatoes as they may cook faster and may pop when overcooked.
- Remove the vegetables from the grill and let them cool slightly before serving.
Notes
You can experiment with other vegetables like asparagus, mushrooms, or eggplant based on your preference.
For extra flavor, consider adding a splash of balsamic vinegar or a squeeze of lemon juice right before serving.
These grilled veggies can be served warm or at room temperature and make an excellent addition to salads, pastas, or sandwiches.